16 results about "Kefir" patented technology

The application provides a preparation method of a kefir active lactic acid bacteria bubble jelly drink. Compared with the prior art, firstly, the mixed liquid of thickening agent and the like is subjected to ultrahigh pressure sterilization before inoculation, which ensures the smooth progress of the kefir fermentation process and does not cause pollution, and compared with other heat treatment sterilization processes, the sterilization process does not have a cooking smell, the base flavor after the kefir fermentation is purer, and the peculiar smell control is better; secondly, after the compound kefir starter is added to the jelly liquid for fermentation, sufficient bubbles are generated, and the product can maintain a certain strength after rewarming, providing a unique product taste and texture, which is different from the jelly drink after aeration, the product bubbles are generated during the fermentation process, and the taste is more natural; in addition, the application reduces the pH value of the base system during the fermentation process, reduces the use of part of the acidity regulator, and further improves the product gel strength.

The invention discloses high-safety and high-activity chickpea fermentation liquor as well as a preparation method and application thereof. The fermentation liquor is prepared by fermenting chickpeas through specific kefir grain symbiotic flora, the phytic acid content in the raw materials is remarkably reduced to be smaller than or equal to 0.4%, the oxalic acid content is remarkably reduced to be smaller than or equal to 0.07%, the phytic acid content and the oxalic acid content are far lower than those of a water extraction method, an enzymolysis method and a single-strain fermentation method, and potential damage of anti-nutritional factors to scalp is effectively eliminated. Meanwhile, rich active ingredients such as chickpea essence A, small molecular protein peptide and kefir grain lysate are generated in the fermentation process. Experiments show that the fermentation liquor can efficiently inhibit 5alpha-reductase (the inhibition rate is larger than or equal to 80%) and remarkably promote regeneration of mouse hair follicles, has excellent oxidation resistance and malassezia activity inhibition, and can be used for preparing hair products for preventing hair loss and maintaining hair follicles.

A water kefir starter culture comprising either an isolated Bifidobacterium sp. nov, (isolated WK012_4_13) strain or an isolated Bifidobacterium sp. nov (WK041_4_12) (now assigned its official name of Bifidobacterium aquikefiricola) and one or more of a yeast, an acetic acid bacteria, and a lactic acid bacteria.

The invention relates to the technical field of microbial fermentation, enzyme engineering and food processing, in particular to a symbiotic fermentation method for Tibetan kefir. The invention discloses a symbiotic fermentation method of Tibetan kefir, which comprises the following steps: firstly, taking honeysuckle enzymatic hydrolysate, fermented whey and the like as raw materials, and adding low-acyl gellan gum and the like to prepare a compound substrate; the Tibetan kefir bacterial sludge is subjected to resuscitation and expanding culture to obtain a secondary seed solution, the secondary seed solution is mixed with the compound matrix and then subjected to micro-aerobic fermentation twice, and lactobacillus acidophilus is added for enhanced fermentation; after the fermentation liquor is distilled and centrifuged, sodium alginate and trimethyl chitosan are cross-linked to prepare a multi-layer microcapsule, and then sterile grape juice is added for blending to obtain a finished product. According to the process, fermentation core parameters and enzymolysis and cross-linking key steps are optimized, the product has both nutrition and flavor, and technical support is provided for industrial production of non-alcoholic fermented beverages.

The invention provides a preparation method of a fresh and cool microbubble kefir probiotic beverage. Compared with the prior art, the fresh and cool microbubble kefir probiotic beverage provided by the invention is prepared by mixing the fermented milk fermented by adopting the kefir leavening agent with the sugar liquid in proportion and then carrying out a secondary fermentation process, and has an obvious taste like a feeling that soft and dense bubbles are released in the mouth; the flavor is unique and natural and moderate in sourness and sweetness; and the fermented milk base is high in viscosity and low in post-acidification degree, so that not only is the nutritional value of the product improved, but also the stability and functional characteristics of the lactobacillus beverage are greatly improved, and the kefir is more Chinese.

The present application belongs to the technical field of fermentation products and its preparation, and particularly relates to a bubble fermented milk with thixotropy and a preparation method thereof. The bubble fermented milk is prepared by fermenting raw milk and a gas production regulator by kefir bacteria, wherein the protein content of the raw milk is 2.3% to 3.8%, and the gas production regulator is used to adjust the carbon dioxide production in the fermentation process of the kefir bacteria, so that the fermented milk contains micro-bubbles, and the amount of the micro-bubbles makes the pressure of the bubble fermented milk in a closed container greater than or equal to 0.028 MPa. The bubble fermented milk changes from a solid state to a liquid state after shaking. The present application constructs a bubble-protein network composite structure and accurately controls the gas production, so that the product presents a smooth and particle-free liquid taste after shaking, and the synergy of the bubble feeling and the thixotropy is balanced.

The invention relates to the technical field of food, in particular to alcohol-free kefir fermented milk and a preparation method thereof.Based on the total weight of the kefir fermented milk, the kefir fermented milk is prepared from, by mass, 7%-15% of sweetening agents, 0%-5% of concentrated lemon juice, 0.01%-0.015% of compound lactic acid bacteria and the balance raw milk, the compound lactic acid bacteria contain leuconostoc mesenteroides subsp. Mesenteroides, the mass percentage of protein in the prepared fermented milk is 2.6-3.0%, the mass percentage of fat is 2.8-3.2%, the pH value is 4.2-4.5, and the acidity is 80-110 degree T.

Provided are an eye repair composition and use thereof. The eye repair composition comprises ecdysterone, a fermented product of Tibetan kefir grains, and heparin sodium. The composition consisting of the three components of ecdysterone, fermented product of Tibetan kefir grains, and heparin sodium has effects on skin, especially skin around the eyes, in improving skin brightness, reducing the periocular melanin content, and eliminating dark circles.

The invention discloses kluyveromyces marxianus grx168 and application thereof, the kluyveromyces marxianus is preserved in the general microbiological center of the China Committee for Culture Collection of Microorganisms on June 9, 2025, and the preservation number is CGMCC NO.34816. The kluyveromyces marxianus grx168 can be used for preparing the kluyveromyces marxianus. The strain is screened from Kefir grains in Xinjiang, and a nerve cell cAMP experiment verifies that the opioid activity of a fermentation product of the strain is obviously higher than that of other yeast strains, and the cAMP content of the fermentation product of the strain is obviously lower than that of a blank control. The strain can be used for preparing fermented food or health care products with opioid activity, and a high-quality strain resource is provided for development of functional fermented products.

The kefir drink (40) comprises a fermented liquid obtained by using natural, unpasteurised red berry juice (26) as a fermentation substrate. Preferably, the kefir drink (40) is fermented by the addition of at least 40 grams of kefir granules (16) and at least 5 grams of sugar (31a) per litre of natural, unpasteurised red berry juice (26), undiluted or diluted up to 50% by volume, for 12 to 48 hours at a temperature between 18 and 28°C, wherein the kefir granules (16) have been removed from the fermented liquid obtained.

This invention discloses a strain of *Lactobacillus casei* BFS2480 and its application in fermented rice protein. This invention isolates and identifies a strain of *Lactobacillus casei* (BFS2480) from water kefir. Lacticaseibacillus paracasei The BFS2480 strain, deposited on February 5, 2026, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 37691, demonstrates that *Lactobacillus casei* strain BFS2480 exhibits acid-producing characteristics, as well as amylase and protease activity, without hemolytic activity. Fermentation of rice protein using *Lactobacillus casei* strain BFS2480 can effectively increase the soluble protein content in fermented rice protein products, improve the solubility of rice protein, effectively enhance the taste and flavor of fermented rice protein products, and improve the edibility and nutritional value of rice protein, enabling the preparation of a wider range of fermented rice protein products.

The present application belongs to the technical field of microbial fermentation, and particularly relates to a kind of kombucha complex microbial fermentation broth and its preparation method and application, the present application uses water solution containing fermentable carbon source as fermentation substrate, inoculates saccharomyces cerevisiae and at least 3 kinds of kombucha core composite bacteria, controls the ratio of complex bacteria and saccharomyces cerevisiae viable count 5:1-20:1, total inoculation amount 1.0x10 6 -5.0x10 7 CFU / mL, 25-35 DEG C semi-closed condition is fermented for 24-72h to obtain target fermentation broth. The fermentation broth can be administered through the drinking water line of pig farm, adapt to pig low-protein daily ration feeding system, can significantly improve the growth performance of piglets, effectively prevent and control diarrhea, protect intestinal health in multiple ways, enhance the immune antioxidant capacity of the body, regulate the intestinal microecological balance, and adapt to large-scale pig breeding scene.

The invention discloses medicinal and edible kefir fermented milk and a preparation method and application thereof, and belongs to the field of food processing, the medicinal and edible kefir fermented milk comprises solid-liquid separated kefir fermented milk and a nerve probiotic composition, and the kefir fermented milk is prepared by inoculating a fermentation base material with a kefir leavening agent for fermentation; wherein the fermentation base material contains extract for soothing liver-qi stagnation and soothing nerves; the extract for soothing liver-qi stagnation and soothing nerves is prepared from the following raw materials in parts by weight: 2.0%-2.5% of fried spina date seeds, 0.5%-1.0% of fresh dendrobium officinale, 0.5%-1.0% of rosa rugosa plena, 0.3%-0.4% of astragalus membranaceus, 1.0%-1.5% of poria cocos, 1.3%-1.6% of lily, 1.0%-1.2% of codonopsis pilosula, 1.0%-1.2% of mulberry, 0.3%-0.4% of horseradish tree leaves, 0.3%-0.4% of radix ophiopogonis, 0.1%-0.2% of saffron crocus, 0.5%-1.0% of rhizoma polygonati, 0.5%-1.0% of longan aril, 0.5%-1.0% of fructus lycii and 0.5%-1.0% of hawthorn. Through the synergistic effect of multiple mechanisms, the product disclosed by the invention can obviously relieve pressure and improve mood and sleep.

A water kefir starter culture comprising either an isolated Bifidobacterium sp. nov, (isolated WK012_4_13) strain or an isolated Bifidobacterium sp. nov (WK041_4_12) (now assigned its official name of Bifidobacterium aquikefiricola) and one or more of a yeast, an acetic acid bacteria, and a lactic acid bacteria.

Chronic inflammatory bowel disorders (IBDs) are characterized by altered intestinal permeability, prompting inflammatory, oxidative stress and immunological factors. Gut microbiota disorders impact brain function via the bidirectional gut-brain axis, influencing behavior through inflammatory cascades, oxidative stress, and neurotransmitter levels. The present invention comprises lyophilized milk kefir alone and lyophilized milk kefir as solid carriers loaded with self-nanoemulsifying self-nanosuspension (SNESNS) of licorice extract. Daily administration of lyophilized milk kefir loaded with SNESNS restores normal body weight and intestinal mucosa while significantly reducing submucosal inflammatory cell infiltration, leading to significant alleviation of neurotransmitter levels and improved memory functions, thereby addressing gut-brain axis disorders. Additionally, it normalized fecal microbiome constituents, inflammatory cytokine levels, and oxidative stress in examined tissues and serum. Moreover, daily administration of kefir-loaded SNESNS normalizes the disease activity index, alleviates histopathological changes induced by IBD induction, and partially restored the normal gut microbiota. These alterations are associated with improved cognitive functions, attributed to the maintenance of normal neurotransmitter levels and alleviation of triggered inflammatory factors and oxidative stress levels.